Preparation time:

10 minutes

Makes:

2 Cups

 
John Cullen

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup unsalted butter, at room temperature
• 2 eggs, at room temperature
• 3 egg yolks, at room temperature
• 1/8 tsp salt
• 2/3 cup lemon juice

Instructions

• Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.)
• Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 to 5 min. Serve warm or store in jars. Refrigerate up to 5 days.

Switch It Up:

Tangy variations to suit every taste

Lime Curd
Instead of lemon juice, use lime juice.

Clementine Curd
Reduce sugar to 1/2 cup. Reduce lemon juice to 1/4 cup. Stir 1/2 cup clementine juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.

Grapefruit Curd
Reduce lemon juice to 1/4 cup. Stir 1/2 cup grapefruit juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.

5 Ways To Use It:

Citrus Meringue Tarts
Bake individual tart shells according to package directions. Fill shells with any curd. Top with mini-marshmallows. Bake at 350F until marshmallows are lightly golden, 3 to 5 min.

Gourmet Pancakes
Serve Rich Lemon Curd over homemade blueberry or raspberry pancakes.

Yogurt Parfait
Spoon some curd into a small bowl. Layer with Greek yogurt and granola.

Citrus Cream
Fold Lime Curd into homemade whipped cream. Serve over blueberry pie, scones or gingerbread.

Lemon Gelato
Freeze Rich Lemon Curd until firm.

Nutrition (per Serving)

calories

47 

protein

1 g

carbohydrates

5 g

fat

3 g

sodium

14 mg